Mostly Rhubarb Crisp

Name: Mostly Rhubarb Crisp
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; Pinch fine salt; 1/4 cup firmly-packed dark brown sugar; 4 tablespoons unsalted butter, melted; 1 pound rhubarb, cut into 1/2-inch-thick chunks; 1 tablespoon all-purpose flour; 1 tablespoon dark brown sugar; Pinch fine salt; 1/4 cup strawberry preserves; 1 tablespoon unsalted butter, chilled; Vanilla ice cream, for serving

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Rhubarb and strawberries are in season at the same time and frequently get baked together-sometimes at rhubarb's expense. Not here! Rhubarb is front and center in these pretty pink crisps sweetened with just a bit of strawberry jam. If you have some cinnamon on hand, add a pinch to spice up the filling and topping.

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Ingredients

Streusel Topping:

3/4 cup all-purpose flour

Pinch fine salt

1/4 cup firmly-packed dark brown sugar

4 tablespoons unsalted butter, melted

Rhubarb Filling:

1 pound rhubarb, cut into 1/2-inch-thick chunks

1 tablespoon all-purpose flour

1 tablespoon dark brown sugar

Pinch fine salt

1/4 cup strawberry preserves

1 tablespoon unsalted butter, chilled

Vanilla ice cream, for serving

Directions

Preheat the oven to 375 degrees F.
For the streusel topping: Put the flour and salt in a medium bowl and, using your hands, rub in the brown sugar. Stir in the melted butter with a rubber spatula until the mixture is evenly moistened. Pop it in the freezer while you make the rhubarb filling.
For the rhubarb filling: Toss together the rhubarb, flour, sugar and salt in a large bowl. Stir in the strawberry preserves. Cut the cold butter into little pieces and stir into the rhubarb mixture.
Divide the rhubarb filling among four 4-ounce ramekins. Top with the streusel topping, squeezing and crumbling it to make both larger clumps and sandier bits.
Bake the ramekins on a baking sheet until the filling is bubbly and the streusel is crisp, about 20 minutes. Serve warm or cooled with vanilla ice cream.